Black Bean and Corn Tostadas
By: Bull City Food
Published: Monday, April 26, 2010 - 3:05pm

Ingredients




6 corn tortillas
1 tablespoon olive oil
15 ounces can black beans, drained and rinsed
1 cup corn, thawed
8 ounces cherry or grape tomatoes, halved
1 lime
1/2 teaspoon red pepper flakes, or 1 small jalapeno, seeded and minced
Salt and pepper
1/2 cup grated cheese (Mexican blend, Cheddar or Monterey Jack work well)

Preparation

1 Preheat oven to 450F. 2 In a medium bowl, mix black beans, corn, tomatoes, and pepper flakes. 3 Squeeze the juice of the lime over the mix. 4 Season with salt and pepper and mix well. 5 Line a large baking sheet with aluminum foil. 6 Lay the tortillas out evenly (a little overlap is ok). 7 Brush each with olive oil. 8 Top with about 1/3 cup of the bean mixture. 9 Sprinkle about 1-2 tbsp of cheese over each. 10 Bake for approximately 10 minutes or until the cheese is melted and the tortillas start to brown. 11 Remove from oven and serve immediately.

About


Top with salsa, salsa verde or sliced avocado for even more flavor!